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Bowl of broccoli cheddar soup with bowl of croutons in background
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4.89 from 34 votes

Vegan Broccoli Cheddar Soup

Delicious, creamy vegan broccoli cheddar soup! It's hard to believe there is no dairy or oil in this recipe. It's healthy, quick & easy, and so comforting.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course, Soup
Cuisine: American
Keyword: Broccoli, Oil Free, Soup, Vegan
Servings: 6
Calories: 211.6kcal
Author: Teresa Sklenicka


  • 1 large onion diced (about 2 heaping cups)
  • 4 cloves garlic minced
  • 2 ribs celery diced
  • 3 cups diced Yukon Gold potatoes
  • 3 carrots diced
  • 4 cups low sodium vegetable broth
  • ½ cup nutritional yeast
  • 1 cup soy milk
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups chopped broccoli steamed
  • 2 tablespoons lemon juice


  • In a large pot, sauté the onion and celery until the onion is soft, adding a little water or broth to deglaze the pan if the vegetable begin to stick.
  • Add the garlic and sauté another minute or two, until the garlic is fragrant.
  • Add the potatoes, carrots, and vegetable broth. Bring to a boil, then lower the heat, cover the pot and simmer until the carrots and potatoes are soft (about 15 minutes).
  • Add the soy milk nutritional yeast, paprika, garlic powder, onion powder, salt, and pepper to the pot, and blend with an immersion blender, or in batches in the blender, until the soup is smooth.
  • Add the steamed broccoli and lemon juice, and simmer for a few more minutes, until thoroughly heated.


Be sure to keep the heat at a simmer after you add the soy milk. Overheating it will cause it to curdle. The soup won't look as appealing, but will still be delicious!


Calories: 211.6kcal | Carbohydrates: 38.7g | Protein: 14.2g | Fat: 1.9g | Sodium: 492mg | Fiber: 10.7g | Sugar: 6.5g | Vitamin A: 4981.49IU | Vitamin C: 89.22mg | Calcium: 200.37mg | Iron: 3.04mg